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Fried Potato Slices

Fried potato slices (pommes de terre chip) from Erken 1914: cold boiled potatoes in wafer-thin slices fried brown in 50 g butter with salt and pepper, mixed with browned onion and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)

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About the dish

Classic leftover fare: boiled potatoes from the day before cut into thin slices and fried brown with onion. The recipe begins at the bottom of page 357 and continues on page 358 in the original.

How to make it

  1. 1

    Cut the potatoes

    Cut the cold, boiled potatoes into wafer-thin slices.

  2. 2

    Fry

    Melt the butter, add the potato slices, sprinkle over salt and pepper and turn them often with a broad knife until they are nicely browned.

  3. 3

    Brown the onion

    Cut the onion into thin slices, brown it and mix it with the potato slices.

  4. 4

    Serve

    Place the potatoes on a warm platter and sprinkle over finely chopped parsley.

Changes from the original

Measurements converted (1 liter of boiled potatoes ≈ 800 g). "Butter or fat" is given as butter. The language of the steps is modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 357) → 1949 (korrekturlest, s. 394)~41% av teksten endretfjernetlagt til
(Pommes de terre Chip.) 50 gr. smør eller fett 1 liten løk 1 ½ l. kokte poteter 1/4 teske ⅜ teskje salt 1 knivsod knivsodd pepper 1 spiseske spiseskje persille. Poteterne Potetene skjæres, naar når de er blit blitt kolde, i løvtynde løvtynne skiver. Smørret Smøret smeltes, potetesskiverne lægges potetskivene legges i, strøes med salt og pepper og vendes ofte med en bred kniv, indtil inntil de er pent brune. Løken skjæres i tynde tynne skiver, brunes, blandes med potetesskiverne. Lægges paa potetskivene. Legges på varmt fat og overstrøes med finhakket persille.

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Frequently asked questions

Can I use freshly boiled, warm potatoes?
No, the recipe is clear that the potatoes should be cut into wafer-thin slices only once they have become completely cold. Cold potatoes hold their shape in the pan; warm ones fall apart easily.
How many potatoes do I need?
1 liter of boiled potatoes for 4 servings, together with 50 grams of butter or fat, 1 small onion, 1/4 teaspoon salt, 1 pinch pepper and 1 tablespoon parsley.
How are the slices fried without falling apart?
Melt the butter, add the potato slices, sprinkle over salt and pepper and turn them often with a broad knife until they are nicely browned. The onion is cut into thin slices and browned separately, then mixed with the potatoes.
How is the dish served?
Placed on a warm platter and sprinkled with finely chopped parsley. The total time is about 25 minutes.

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